Apricot Frittata

Method

1. In a bowl, combine the apricots with a generous amount of sugar, a splash of wine, a splash of cognac, and some lemon zest. Let them macerate.
2. Pit the apricots, leaving them mostly whole, and gently crush them so they remain recognizable.
3. Transfer the apricots and their macerating liquid to a non-stick pan. Sprinkle with a little more sugar.
4. In a separate bowl, beat the eggs with sugar, a splash of cognac, and a few drops of lemon juice. Whisk well until the sugar dissolves and the mixture is frothy, like a zabaglione.
5. Add a generous knob of butter to the pan with the apricots and melt over medium heat.
6. Pour the egg mixture over the apricots and cook on low heat, without stirring, until the frittata is set on the bottom and edges.
7. Lower the heat and continue cooking until the top is just set. Optionally, flip the frittata to cook the other side (like an omelette), or leave it as is.
8. Serve warm or at room temperature, optionally with a dusting of sugar or extra apricots.